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Moroccan Spiced Hamburger Vegetable Stew
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Course Soup
Cuisine Moroccan
Servings 4 people

Equipment

  • Large pot
  • Wooden spoon
  • Knife
  • Cutting board

Ingredients
  

  • 1 tablespoon olive oil
  • 1 pound ground beef
  • 1 medium onion, diced
  • 2 carrots, sliced into rounds
  • 2 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 can (14 ounces) diced tomatoes
  • 3 cups beef broth
  • 1 cup green beans, trimmed and cut into 1-inch pieces
  • 2 tablespoons chopped fresh cilantro

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks.
  • Add the diced onion and sliced carrots. Cook for 5 minutes until the onion softens.
  • Stir in the minced garlic, cumin, paprika, cinnamon, ginger, salt, and black pepper. Cook for 1 minute until the spices smell fragrant.
  • Pour in the diced tomatoes and beef broth. Bring the mixture to a simmer.
  • Add the green beans and cook for 10 minutes until the carrots are tender and the green beans are still slightly crisp.
  • Ladle the stew into bowls and top each serving with chopped cilantro.

Notes

Simmer the stew a few extra minutes if you prefer softer green beans. Leftovers keep well in the fridge for three days and reheat easily on the stove with a splash of broth to loosen the texture.
Course: Soup
Cuisine: Moroccan
Equipment: Large pot, Wooden spoon, Knife, Cutting board